Steps to Make Favorite My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, my ginger garlic chicken breasts with mushrooms and a lovely creamy sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook my ginger garlic chicken breasts with mushrooms and a lovely creamy sauce using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce:

1. Make ready 3 tbsp Olive oil
2. Make ready 3 Shallots chopped
3. Take 3 cloves Garlic crushed
4. Get 1 inch fresh Ginger grated
5. Make ready 2 Chicken breast butterflied cut
6. Prepare to taste Salt & Pepper
7. Get 100 grams Button Mushrooms sliced thick
8. Get 1/4 cup White wine
9. Prepare 1 tbsp Balsamic Vinegar
10. Prepare 1/4 cup Double Cream
11. Take 1 Chicken stock cube/bouillon
12. Get 1/4 cup boiling water

Instructions to make My Ginger Garlic Chicken Breasts with Mushrooms and a Lovely Creamy Sauce:

1. Ingredients
2. Heat up the oil and add the chopped shallots to it and fry for 1minute
3. Add the garlic and ginger together to the shallots and fry and stir for 2 minutes
4. Add the mushrooms mix and stir for a few minutes. You may need to add a little more olive oil if it is dry, just a little and fry for 3-5 minutes
5. Take out the mushroom mix and set it aside then in the same pan. Fry both sides of the chicken to brown it on both sides for about 5 minutes
6. Take the chicken out and set aside. Then pour the wine into the pan and let it bubble for 2 minutes. Mix the stock with the water and pour into the wine and stir.
7. Add the balsamic vinegar and mix in then add the mushrooms bring to the boil then lower the heat and place the chicken on top turn heat down to simmer and cover dish let it simmer for 10-15 mins
8. Add Salt & Pepper stir it around then add the cream stirring gently. Leave to simmer for a further 5 minutes
9. Add to serving plate with mash potatoes, chunky chips or roast potatoes or just some crispy vegetables.

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